Strawberry Tart is a traditional Elizabethan recipe for a tart filled with what is effectively a custard made with pureed strawberries. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Strawberry Tart.
Take and strain them with the yolks of four eggs, and a little white bread grated, then season it up with sugar and sweet butter and so bake it
Modern Redaction
Ingredients:
350g strawberries
4 egg yolks
300g breadcrumbs
100g sugar (add more if desired)
60g butter
22cm pie crust shell (use either the short-crust or the standard pie-crust recipe)
Method:
After you have made your pie crust (use either the short-crust for an expensive pie or the standard pie-crust recipes) place in a 22cm pie dish, add dried beans to keep the bottom flat and blind bake in an oven at 190°C for ten minutes.
Meanwhile, halve the strawberries and either force them through a strainer of run then quickly through a blender. Melt the butter gently in a saucepan and whilst it is melting mix the other ingredients with the liquidized strawberries.
When the butter has melted completely add to the strawberry mixture and stir-in thoroughly. Transfer the mixture to the part-baked pie dish and continue baking in the oven at 190°C for a further 20 minutes.
